Classic Cajun Seafood Boil


Main Dish
Classic Cajun Seafood Boil

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    Petite golden potatoes, fresh corn-on-the-cob, chunks of andouille sausage and an array of Fish Market seafood are all simmered in a generously seasoned Louisiana-style broth for this one-pot favorite. Pair with Garlic Butter Dipping Sauce for extra richness.

    Recipe Tags

    Servings and Ingredients

    Serves 6
    4 qt. water
    3 medium unpeeled onions, trimmed and halved
    1 orange habanero chile pepper*
    2 lemons, halved
    1 (3-oz.) pkg. Zatarain’s crawfish, shrimp & crab boil in bag (1 bag)
    ½ c. lightly packed parsley sprigs
    2 tbsp. coarsely ground Hy-Vee sea salt
    1 tsp. Hy-Vee cayenne pepper
    1 unpeeled bulb garlic, halved horizontally
    2 Hy-Vee bay leaves
    2 lbs. Fish Market frozen golden king crab legs, thawed
    2 (4- to 5-oz.) Fish Market spiny lobster tails
    1 (24-oz.) pkg. Basket & Bushel petite gold potatoes
    1 (13-oz.) pkg. fully cooked Cajun style smoked sausage, cut into 1-in. pieces
    5 ears Hy-Vee Short Cuts sweet corn, halved
    1 lbs. Fish Market cherrystone and/or littleneck clams
    1 lbs. Fish Market shell-on raw shrimp (16 to 20 ct.)
    Garlic Butter Dipping Sauce, for serving

    Things To Grab

    • Large stockpot
    • Heavy sharp knife
    • Large sheets of butcher paper


    1. Bring water to a boil in a large stockpot. Add onion halves and habanero pepper. Squeeze juice from lemons into water; add lemon halves, crab boil bag, parsley, salt, cayenne pepper, garlic and bay leaves. Cover and simmer over medium heat for 45 minutes.

    2. Meanwhile, using a heavy sharp knife, cut crab legs at the joints; cut lobster tails crosswise in half. Cover and refrigerate until ready to cook.

    3. Add the potatoes to simmering water mixture; cover and cook over medium-low heat for 10 minutes. Add the sausage, corn and, if using, cherrystone clams. Cover and return to a simmer.

    4. Add crab legs and lobster tails; cover and cook for 3 minutes. Add shrimp and, if using, littleneck clams. Cover and turn off heat. Let stand for 8 minutes or until clams open and all seafood reaches 145 degrees.

    5. Drain seafood mixture; remove and discard chile pepper and bay leaves. Serve on large sheets of butcher paper or large platters with dipping sauce, if desired. 

      Hyvee Culinary Expert Tip
      Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
      Hy-Vee Test Kitchen

    Nutrition facts


    670 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 315mg
    • Sodium: 3030mg
    • Total Carbohydrates: 49g
    • Protein: 68g

    Daily Values

    Iron 35%
    Calcium 30%
    Vitamin D 0%
    Potassium 30%